Carrot Cake

Directions

1. 1
   Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350F (180C) oven until the skins start to darken and wrinkle.
2. 2
   When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins.
3. 3
   Not every speck will come off.)
4. 4
   and then coarsely chop; set aside.
5. 5
   Peel the carrots and cut into 1/2-inch (12-mm) slices.
6. 6
   Bring a large saucepan three-fourths full of water to a boil.
7. 7
   Add the carrots and cook until tender, 10-15 minutes.
8. 8
   Drain and let cool.
9. 9
   In a food processor, puree the cooked carrots.
10. 10
    You should have about 1 cup (8 fl oz./225 ml) puree.
11. 11
    Preheat the oven to 350F (180C).
12. 12
    Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
13. 13
    Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
14. 14
    In a large bowl whisk together the eggs and brown sugar until well combined.
15. 15
    Whisk in the milk and melted butter.
16. 16
    Whisk in the dry ingredients and then the carrot puree.
17. 17
    Using a large rubber spatula, stir in the walnuts and currants.
18. 18
    Pour the batter into the prepared pan and smooth the top.
19. 19
    Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes.
20. 20
    Let cool completely on a wire rack.
21. 21
    Run a table knife around the edge of the pan and invert the cake onto a serving plate.
22. 22
    Peel off the parchment paper.
23. 23
    To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined.
24. 24
    Using a straight frosting spatula, spread the frosting on the top and sides of the cake.
25. 25
    Refrigerate the cake if not serving immediately.
26. 26
    Remove it from the refrigerator 30 minutes before serving.